In kitchens and culinary labs worldwide, a quiet revolution is unfolding. There’s a shift toward ecologically mindful food design, reshaping the narrative around nourishment and environmental stewardship. Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a turning point for the food industry. It https://mylesflopp.tinyblogging.com/from-soil-to-plate-the-rise-of-conscious-culinary-design-78262088